The Crispiest Smashed Potatoes (Air Fryer Method)
The Crispiest Smashed Potatoes (Air Fryer Method)
Let's settle this once and for all: roasted potatoes are fine. Smashed potatoes are extraordinary.
The difference comes down to surface area. When you flatten a boiled potato before cooking, you expose way more of the starchy interior to the hot air of your air fryer. That means dramatically more crunch per bite — golden, shattering crust on the outside, pillowy cloud inside. And the whole thing takes 20 minutes, start to finish.
You don't need special equipment to smash them. A flat-bottomed glass or measuring cup does the job perfectly. What you do need is an oil sprayer that gives you even, generous coverage without wasting product — which is exactly why we love the Glass Oil Sprayer for this recipe.
Why Smashed Potatoes Beat Roasted Every Time
Regular roasted potatoes develop a crust on one or two faces. Smashed potatoes have been pressed into discs — flat little medallions — which means the entire surface area gets crispy. Because they're pre-boiled, the interior is always perfectly tender, never raw or chalky. And because you're using the air fryer instead of a sheet pan, you get convection heat on all sides, not just from below. The result is something closer to a deep-fried texture without any deep frying.
Ingredients
- 700g (1.5 lbs) baby potatoes or small Yukon Gold potatoes (about 5cm / 2 inches)
- 2 tbsp neutral oil (avocado or grapeseed)
- 1 tsp flaky sea salt (Maldon or fleur de sel)
- ½ tsp freshly cracked black pepper
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- ¼ cup freshly grated Parmigiano-Reggiano (optional but recommended)
- 2 cloves garlic, minced (optional)
Equipment
- Medium pot (for boiling)
- Air fryer
- Flat-bottomed drinking glass or measuring cup (250ml / 8oz size works well)
- Glass Oil Sprayer
Instructions
Step 1: Boil Until Fork Tender
Place potatoes in a medium pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 18–22 minutes, until a fork slides into the center with almost no resistance. They'll finish cooking in the air fryer, so slightly underdone is better than overdone.
Drain carefully and let them sit in the colander for 2 minutes — this allows surface moisture to evaporate, which is critical for crispiness.
Step 2: Smash
Transfer potatoes to a large bowl or baking sheet in a single layer. Take your flat-bottomed glass, place it centered over each potato, and press down firmly with a gentle but decisive downward press. You're not trying to mash them — you're pressing them to about 1.5–2cm thick. They should hold together but show visible cracks on the surface, which is where the magic crispy bits form.
Work quickly while they're hot — they'll smash easier than if cooled.
Step 3: Spray Generously with Oil
This is the step where most home cooks under-dose. You want the potatoes glistening, not just damp.
Hold the Glass Oil Sprayer about 6 inches above the smashed potatoes and mist generously on both sides. Turn them over and spray the other side. You want even, complete coverage — every crack and crevice. This is the single most important factor in achieving truly crispy results. Don't be shy.
The Glass Oil Sprayer is perfect here: it produces an ultra-fine, even mist that coats without pooling, and the glass reservoir means no plastic leaching and it's easy to see how much oil you have left.
Step 4: Air Fry at 400°F — 15 Minutes, Flipping Halfway
Preheat your air fryer to 400°F (200°C) for 3 minutes. Place the smashed potatoes in a single layer — don't overlap them. Cook for 7–8 minutes, then carefully flip each potato. If they stick slightly, use a thin spatula and work gently.
Return to the air fryer for another 7–8 minutes until deeply golden and crispy. They're ready when the edges are dark golden-brown and the surface has visible blisters.
Step 5: Season While Hot
The moment they come out of the air fryer, season immediately. The residual heat melts the butter and activates the herbs. Drizzle with the melted butter, then scatter over the flaky salt, rosemary, parmesan, and pepper. Toss gently and serve immediately.
If adding garlic, toss it into the butter before drizzling so it warms through.
Storage and Reheating Notes
Smashed potatoes are best fresh, but they'll keep in an airtight container in the fridge for up to 3 days. To reheat: place in the air fryer at 375°F for 5–6 minutes, flipping halfway. They'll regain most of their crispiness. Avoid the microwave — it makes them rubbery.
Freezing is not recommended; the high water content causes ice crystals that destroy the texture.
Frequently Asked Questions
Can I use a regular spray bottle instead of the Glass Oil Sprayer?
You can, but the results won't be as consistent. Pump spray bottles tend to produce uneven, drippy streams rather than a fine mist. The Glass Oil Sprayer atomizes oil into a uniform coating, which means every inch of each potato gets equal coverage. The difference in crispiness is noticeable — not subtle.
Do I have to boil the potatoes first?
Yes — don't skip this step. Boiling pre-cooks the interior and removes surface starch. If you air fry raw potatoes, the outside burns before the inside cooks through. Pre-cooking is what makes smashed potatoes cook evenly and achieve that fluffy interior.
Why aren't my potatoes crispy?
The three most likely culprits: (1) not enough oil — go heavier on the spray; (2) overcrowding in the air fryer — hot air can't circulate if potatoes overlap; (3) residual moisture — make sure potatoes are thoroughly drained after boiling and have rested 2 minutes before smashing. Also make sure your air fryer is fully preheated.